Easy Pumpkin Snickerdoodle Bars
User Reviews
4.8
Easy Pumpkin Snickerdoodle Bars
Description
Easy Pumpkin Snickerdoodle Bars use a batter featuring softened butter, sugars, canned pumpkin puree, and a mix of flour and spices including cinnamon, cream of tartar, nutmeg, and allspice. The batter is spread evenly in a greased 9x13 inch pan, topped with a cinnamon-sugar mixture, and baked until the edges are set but the center remains soft. The texture balances moistness from the pumpkin with the familiar bite of snickerdoodle spices, resulting in bars that hold together well but stay tender.
The warm spices combine with the pumpkin's natural moisture creating a comforting flavor profile characteristic of fall flavors. The bars can be enjoyed as a snack, dessert, or alongside coffee or tea. Baking at 350°F ensures even cooking, with a note to reduce the temperature when using glass or dark-coated pans to prevent overbaking.
These bars improve in flavor after resting for a day, offering a deeper melding of the spices and pumpkin. The recipe includes no eggs, which helps maintain a less cakey, more dense bar texture. Serving suggestions include chilling or lightly warming with ice cream. When using homemade or watery pumpkin puree, omitting the added water helps maintain the correct batter consistency.
Ingredients
- 1 cup butter softened, salted
- 1 cup granulated sugar
- ½ cup brown sugar lightly packed
- 1 cup pumpkin puree canned
- 2 tablespoons water see note
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line a metal 9X13-inch pan with foil or parchment and lightly grease with cooking spray. (Glass, ceramic or dark-coated pans may not bake as evenly, consider reducing temperature to 325 degrees.)
- In an electric mixer (handheld or stand), add the butter, granulated sugar, and brown sugar, and mix until light and fluffy, 1-2 minutes.
- Add the pumpkin, water, and vanilla extract, and mix until well combined.
- Add the flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice and mix until just combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan. Mix together the cinnamon and sugar for the topping and sprinkle evenly across the top of the bars.
- Bake for 20-25 minutes until set around the edges and still soft (but not raw) in the center. Let cool completely before cutting into squares. Serve at room temp or chilled (also delicious lightly warmed with a scoop of ice cream).
Notes
- Use canned pumpkin puree like Libby's for consistent moisture; omit water if using homemade or watery purees.
- The flavor develops and improves after resting for a day; store bars covered to maintain freshness.
- This recipe contains no eggs, which results in a denser, less cakey texture than typical pumpkin baked goods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 178kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 126mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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